Federal Register of Legislation - Australian Government

Primary content

Food Standards as made
This instrument amends the Food Standards in the Australia New Zealand Food Standards Code.
Administered by: Health
Exempt from sunsetting by the Food Standards Australia New Zealand Act 1991 s 94, Legislation Act 2003 s 54(1)
Registered 07 Feb 2017
Tabling HistoryDate
Tabled HR08-Feb-2017
Tabled Senate09-Feb-2017
Date of repeal 10 Feb 2017
Repealed by Division 1 of Part 3 of Chapter 3 of the Legislation Act 2003

Description: FS_Logo_K

 

Food Standards (Application A1119 – Addition of Water to facilitate Wine Fermentation) Variation

 

 

The Board of Food Standards Australia New Zealand gives notice of the making of this variation under section 92 of the Food Standards Australia New Zealand Act 1991.  The variation commences on the date specified in clause 3 of this variation.

 

Dated 6 February 2017

Standards Management Officer

Delegate of the Board of Food Standards Australia New Zealand

 

 

 

 

 

Note: 

 

This variation will be published in the Commonwealth of Australia Gazette No. FSC 109 on 9 February 2017. This means that this date is the gazettal date for the purposes of clause 3 of the variation.

 


 

1             Name

This instrument is the Food Standards (Application A1119 – Addition of Water to facilitate Wine Fermentation) Variation.

2             Variation to standards in the Australia New Zealand Food Standards Code

The Schedule varies Standards in the Australia New Zealand Food Standards Code.

3             Commencement

The variation commences on the date of gazettal.

Schedule

 

[1]           Standard 4.5.1 is varied by omitting subclause 5(7), substituting

(7)           Wine, sparkling wine and fortified wine may contain added water that is –

 

(a)          necessary to incorporate any substance specified in clause 3 or clause 4; or

(b)          necessary to facilitate fermentation; or

(c)          incidental to the winemaking process.

 

(7A)        Wine, sparking wine and fortified wine must not contain added water other than added water permitted by subclause 7.

 

(7B)        Wine, sparkling wine or fortified wine must not contain more than 70 mL/L of the following –

 

(a)          water added to incorporate any substance specified in clause 3 or clause 4;

(b)          water incidental to the winemaking process; or

(c)          any combination of water listed in paragraphs (a) and (b)

 

(7C)        Water may only be added to wine, sparkling wine and fortified wine to facilitate fermentation if the water is added to dilute the high sugar grape must prior to fermentation and does not dilute the must below 13.5 degrees Bé.

 

(7D)        Subject to subclauses (7A) (7B) and (7C), wine, sparkling wine or fortified wine must not contain more added water than is consistent with *GMP.

[2]           Schedule 2 is varied by inserting into the table to section S22 in alphabetical order

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